Amazing Apricot Chicken

Name: Amazing Apricot Chicken with Fingerling Potatoes and Green Beans
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 24 ounce Fingerling Potatoes; 12 ounce Green Beans; 1 unit Shallot; 24 ounce Chicken Breasts; ¼ ounce Thyme; 4 tablespoon Balsamic Vinegar; 2 tablespoon Apricot Jam; 1 unit Chicken Stock Concentrate; 7 teaspoon Olive Oil; 2 tablespoon Butter; Salt; Pepper

with Fingerling Potatoes and Green Beans

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Chicken breasts are a reliable go-to for dinner—easy to cook and pleasing to just about every palate. But let’s face it: they can be a little bit humdrum sometimes. Which is why we've enlisted the help of an apricot sauce to bring them out of their doldrums. It coats each bite of meat in jammy stone-fruit sweetness and even tastes great drizzled onto the potatoes and roasted green beans on the side.

Tags:

Gluten-free

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

24 ounce

Fingerling Potatoes

12 ounce

Green Beans

1 unit

Shallot

24 ounce

Chicken Breasts

¼ ounce

Thyme

4 tablespoon

Balsamic Vinegar

2 tablespoon

Apricot Jam

1 unit

Chicken Stock Concentrate

Not included in your delivery

7 teaspoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories500 kcal

Energy (kJ)2092 kJ

Fat17 g

Saturated Fat5 g

Carbohydrate43 g

Sugar12 g

Dietary Fiber7 g

Protein45 g

Cholesterol115 mg

Sodium240 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

PDF

Wash and dry all produce. Preheat oven to 425 degrees. Cut potatoes in half lengthwise. Toss on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast until tender and lightly browned, 20-25 minutes.

Toss green beans on another baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast in oven until slightly crispy, about 12 minutes.

Halve and peel shallot, then finely mince.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry with a paper towel, then season all over with salt and pepper. Add to pan and cook until no longer pink in center, 4-5 minutes per side. Remove from pan and set aside to rest.

Add shallot, thyme, and a drizzle of olive oil to same pan over medium heat. Cook, tossing, until shallot is soft, 2-3 minutes. Stir in balsamic vinegar and apricot jam. Let simmer until syrupy, about 1 minute. Stir in ½ cup water and stock concentrate. Simmer until thickened, about 3 minutes. Remove pan from heat, add 2 TBSP butter, and stir or gently swirl pan until melted.

Discard thyme from pan. Season sauce with salt and pepper. Thinly slice chicken. Divide chicken, green beans, and potatoes between plates. Drizzle sauce over chicken and serve.